Chunky Apple-Rhubarb Sauce with Dried Cranberries

1 Review
From: EatingWell Magazine April/May 2005

Sweet, savory and tart, this sauce is a natural complement to roasted pork or chicken.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 large green apple, such as Granny Smith, peeled and diced
  • 2 cups diced rhubarb, (2-3 stalks)
  • 1/4 cup diced red onion
  • 1/2 cup unsweetened apple juice
  • 2 tablespoons dried cranberries
  • 1 tablespoon honey
  • 1 1/4-inch-thick slice ginger, peeled
  • 1 teaspoon balsamic vinegar, or to taste

Preparation

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  • Ready In

  1. Combine apple, rhubarb, onion, apple juice, cranberries, honey and ginger in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until the rhubarb is soft and the apple is tender but not mushy, 10 to 12 minutes. Remove from the heat and let stand for 5 minutes. Stir in vinegar. Remove the ginger; serve the sauce warm, at room temperature or chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 5 days or freeze for up to 1 month. To reheat, microwave on High for about 2 minutes or warm in a saucepan over low heat.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 77 calories; 0 g fat(0 g sat); 2 g fiber; 20 g carbohydrates; 1 g protein; 6 mcg folate; 0 mg cholesterol; 15 g sugars; 67 IU vitamin A; 8 mg vitamin C; 60 mg calcium; 0 mg iron; 5 mg sodium; 277 mg potassium
  • Nutrition Bonus: Vitamin C (15% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit

Reviews 1

May 02, 2010
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By: EatingWell User
Not a bad recipe but pretty soupy and needed a little more sweetness. Hoping it will be better cold.